1 (32 ounce) can crushed pineapple with juice
1 small tomato, finely diced
1 1/2 teaspoons Italian seasoning
1/3 cup olive oil
1/3 cup white wine
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon garlic powder
1 tablespoon dried basil leaves
In a medium mixing bowl combine pineapple with juice, tomato, Italian seasoning, olive oil, white wine, lemon juice, salt, oregano and basil. Mix well. Cover and refrigerate jar overnight to allow flavors to blend.
To serve, place salmon in glass baking dish, add cranberry sauce, spoon mixture over salmon, top with pineapple and salmon, cover and refrigerate overnight.
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